Blue Point Coastal Cuisine

Blue Point Coastal Cuisine, located in the Gaslamp, has been a mainstay of San Diego fine dining for the past 16 years. While continuing the tradition of serving quality seafood, the classic menu has been revamped, elevating the cuisine from delicious to innovatively palatable. Simply look for the signature blue awnings beckoning hungry mouths to take refuge and you know that you are mere steps away from fresh seafood worthy of any foodie’s praise.

Large glass doors welcome guests, opening to a sophisticated yet distinctly urban décor complete with a large cherry wood oyster bar located to the right and a mid-sized aquarium housing a colorful array of tropical fish, which catch your eye as you approach the hostess podium. We receive a warm hello from the hostess and are seated at one of the large scalloped and cushioned booths making up the center of the restaurant.  Tables draped in classic white linen border large windows that look out onto Fifth Avenue, offering a peek at the patio where diners can people-watch while enjoying their food.

At the Oyster Bar patrons can sample an assortment of fresh oysters and raw bites including the Shrimp Cocktail with housemade cocktail sauce or California Sturgeon Caviar. The bar is a nice alternative for guests that want a more casual dining experience and a light, quick bite to start the evening.

My guest and I are seated by our attentive server at one of the scalloped booths and offered a glass of wine. We choose the house white—the Beringer Chardonnay from Napa Valley, which offers a rich and creamy blend of lemon curd, apple and butterscotch flavors. The Wine List has a selection of red and white wines from France and Germany and many from the United States including Bridlewood Pinot Noir from Monterey County and Three Rivers “Boushey” Syrah from Yakima Valley, Washington.

In addition to the extensive wine list, Blue Point offers a selection of Specialty Cocktails including the Indigo with Bacardi Limon rum, lavender syrup, acai juice, and fresh blackberries or the Vintage Sidecar with VSOP cognac, cointreau, sweetend lemon/lime, and a sugar-rimmed glass.

First on the menu for the evening: the Farmer’s Market Salad that changes daily, and tonight we have the pleasure of tasting compressed local watermelon, feta cheese, pickled Bermuda onion, arugula, mint, liquid gold vinaigrette, and first press olive oil. The salad’s presentation is simple, served on a rectangular white porcelain plate with bright pink watermelon centered on the dish with the greens sprinkled on top. As the name of the salad suggests, the flavors are truly an ode to the freshness only provided by locally grown produce. The watermelon is ripe, fresh, and juicy, setting a slightly sweet foundation to showcase the arugula and mint, creating a textural duo that is earthy but refined.  The mixture of the liquid gold vinaigrette (imported white balsamic reduced to a syrup) and olive oil creates a light, but pungent and tangy dressing serving to tie together the diverse flavors into a harmonious blend that leaves the palate refreshed and primed for the next course.

Keeping on with tasty but light flavors, the meal takes a delightful turn with the next dish from the Oyster Bar, Tunamasa Sashimi – prepared in such a way that Hiramasa and Yellowfin are “glued” together so as to appear as one piece of fish with Wakame seaweed salad, rice noodles, edamame, white ponzu, fresh yuzu, and jalapeño tapioca. The clean fish melts in your mouth, with hints of citrus provided by the yuzu and a subtle spiciness from the jalapeño tapioca that tickles the taste buds while providing balanced flavor. The seaweed salad adds saltiness while the rice noodles and edamame add texture.

Transitioning from lighter to richer flavors, we dive into the Broiled Chesapeake Bay Crab Cake, served with a Spanish caper Aioli and Witibier foam. The mixture of the aioli and crab creates a creamy and succulent duo that bursts with flavor distinctive of pure crab. The crunchy exterior and moist, smooth interior is an appealing duo of textures that serves to highlight the quality and flavor of the crab.

We depart the tasty world of shell fish and move to the special for the day: Local Sablefish (California Black Cod) pan seared over chevre polenta with sautéed spinach finished with red chile butter and topped with garlic seasoned blue crab. Although this eclectic mix of flavors might seem intimidating, it all comes together as you take the first bite. The red chile butter adds a punch of spicy to the crab and fish-- which would otherwise be a creamy duo with notes of garlic and a touch of smokiness. The polenta is utterly creamy and rich while the spinach adds bitterness. Each flavor blends to create a bold but graceful combination of flavors.

The next entrée served is the Pacific Sea Bass with Braised Pork Belly, Kabocha squash, and spinach puree finished with a Valencia orange glaze and garnished with housemade corn nuts and chicharron (pork rind). The mixture of the bass with the unctuous pork belly is the ultimate comfort food but is still relatively light as the pork belly adds a slightly sweet, almost caramelized flavor with a little smokiness while the fish cleanses the palate. The corn nuts add texture while the squash and spinach add heartiness and color.

Last but certainly not least is the 22 Hour Boneless Short Rib with horseradish potato hash brown, avocado mousse, butterscotch garlic, and Guajillo (mild chile) demi cooked for 22 hours at 75 degrees Celsius. As expected of any dish with short rib, the tender meat exudes comfort food with its rich flavor set off by the butterscotch garlic and Guajillo, which provide a slight sweetness and bite. The hash brown harbors a soft, creamy interior and crunchy exterior that has a note of heat from the horseradish.

For dessert, the Banana Cream Pie is a modern take on the American classic with caramelized bananas and peanut butter powder. This is not a stereotypical slice of pie but a modern and sophisticated interpretation of the American classic. The Pie has a thin layer of white cream atop the rich burnt yellow caramelized bananas that have an almost custard-like texture. The peanut butter powder acts as a reverse sauce, thickening in your mouth and adding a homey earthiness to the otherwise creamy and sweet dish.

The Elephant Ear is akin to its name; almost matching the size of an elephant’s ear-- circular fried dough drizzled with Swiss chocolate, salted caramel, whipped cream and strawberries. The warm donut fried to perfection melts in your mouth while your taste buds indulge in the rich chocolate and caramel notes that serve to elevate the dessert from nostalgic to playful. The classic flavors are gooey, crunchy, sweet, and comforting all rolled into one. The whipped cream and strawberries balance out the intense sweetness provided by the caramel and chocolate while the donut absorbs the flavors and adds texture.

At Blue Point every detail matters, and from the hostess to the chef, customers receive the utmost service and quality food ensuring that guests will return, searching for Blue Point’s signature blue awning the next time they are in the mood for something fresh, original, and flavorful.

Insider Tip:

Blue Point is a great venue for large parties or corporate gatherings because of its close proximity to the San Diego Convention Center. Blue Point is only open for dinner but offers Lunch accommodations for sit-down or buffet dining seating a minimum of 50 guests and maximum of 170 guests. Need a change from the usual favorite entrée? Blue Point features “Daily Specials,” featured dinner entrees for the evening.